Chocolate Cream Jumble.
Eight and one-half pounds of good cake flour, 2 pounds of lard or butter, 3 pounds of sugar, (in powdered form), 20 eggs, 1 quart of milk, 1 ounce of soda, 1½ ounces ammonia and 1 pound of dissolved chocolate. Put sugar and lard in bowl and rub to a cream. Slowly add the eggs, two or three at a time, then add the milk. Dissolve soda and ammonia in milk and mix together. Then take the chocolate, dissolve it on the stove and add to the mixture. Finally add the flour and mix lightly. Baked in a heat of 450 degrees F. When baked, dried and cooled, take some marshmallow and put some of it between two jumbles, thus causing them to stick together; then fill the hole in the center on one side of the jumble with chocolate icing, and the other side with cream or white of egg icing. Sold for three cents each, or 2 for five cents.
Curna Jumble.
Five pounds granulated sugar, 3 pounds lard or butter, 12 eggs, and 1½ ounces ammonia, 11½ pounds flour, and enough milk to make a stiff dough. Take sugar and lard and break up the same as for pie crust, then slowly add the eggs; do not cream it; put in about 1 quart milk and dissolve the ammonia in it. Lastly add the flour. This mixture is laid out with canvas bag and star tube on dusted pans in the shape of half moons. When baked and cool and dry stick two together by putting jelly between them. These jumbles are baked in a heat of 370 degrees F., and are sold for one cent each or 6 for five cents.
Curba Jumble.
One pound lard, 1½ pounds sugar, 6 whites of eggs, ⅓ ounce soda, ⅔ ounce cream tartar, 1½ pounds flour and a little vanilla. Mix light. Take the sugar and the lard and rub to a cream, then beat up the white of eggs to a stiff snow and add the soda which must be powdered fine to the white of eggs. Next add the flour and cream of tartar, mixing lightly. Put in canvas bag and star tube. Lay out on dusted pans, wash over with milk and drop chopped nuts and almonds on top. Then turn the pan upside down, so the pieces of nuts will fall off, and put in oven to bake in heat of 400 degrees F. When baked, and while still hot, put a little water icing on top. Sold at one cent each, or 6 for five cents.
Cream Jumble.
Seventeen pounds of flour, 4 pounds of lard or butter, 10 pounds of granulated sugar, 3 pints of eggs, 2 quarts of milk, 1½ ounces soda, 2½ ounces of ammonia. Put butter or lard in bowl with the sugar, break up like pie crust, slowly adding the eggs, little at the time, till used up. Dissolve soda and ammonia in the milk and mix together. Finally add the flour, but do not mix heavy, but very light. These cakes must be laid out on dusted pans with the jumble apparatus, because this mixture is too hard to be forced out by the hand and bag system. To be baked in a hot oven in a heat of 490 or 500 degrees F. When baked and cooled off, fill the center with different kinds of jams or jellies. This is one of the best jumbles known, and one of the best sellers in France and other countries. Sold at two cents each, or 3 for five cents.
Cream Jumble No. 2.
Nine pounds of flour, 2½ pounds of lard or butter, 5 pounds granulated sugar, 10 to 15 drops of lemon flavoring, 18 to 20 eggs (according to the size of the eggs); 1 quart of sour milk, 1 ounce soda, 1½ ounces ammonia. This is mixed in the same way and baked in the same heat as the above jumble. When baked fill with jellies or creams and put a little chocolate coating (not too much), on top. Sold for two cents each, or 3 for five cents.